pescatariangluten-freesoy-free
Hickory Nut Cookies
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
342Calories
7 gProtein
51 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein7.4 g
Carbohydrates51 g
Fiber0 g
Sugars51 g
Total Fat13 g
Saturated Fat7.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol100 mg
Sodium111 mg
Potassium237 mg
Calcium51 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus107 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.9 mg
Vitamin A116 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B122.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline41 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 366. The excerpt below is the record exactly as published.
HICKORY NUT COOKIES Take two cups of sugar, two eggs, half a cupful of melted butter, six tablespoonfuls of milk or a little more than a third of a cup, one tea- spoonful of cream of tartar, half a teaspoonful of soda and one cup of chopped meats
Cook this with the app: pantry check, scaling, and the assistant.